This super simple recipe for chocolate ganache frosting is a decadent, luscious frosting with the perfect balance of creamy and sweet. Â
Use to top Easy Homemade Chocolate Cupcakes for an easy day of baking!
A Simple Chocolate Frosting
Chocolate Ganache Frosting is the perfect topping for your favorite cake or cupcakes! Once you see how simple something this decadent can be (using only THREE ingredients) this will be your go-to frosting!
Why This Recipe Works
- Using heavy or whipping cream you have makes this a recipe that can be made with easy to find ingredients.
- Using semisweet or dark chocolate chips keeps this a simple pantry friendly recipe.
- Adding a pinch of salt keeps this chocolatey frosting from being too sweet.
- Whipping the Ganache makes it light, fluffy, and easy to spread or pipe.
Chocolate Ganache
What is a chocolate ganache? Chocolate Ganache is an easy and versatile dish made from chocolate and cream that can be used as a dessert topping, glaze, filling, or even served on its own.
I’ve used ganache to make my Dark Chocolate Tarts, to top my Devils Food Cake, as a base for my Easy Chocolate Dessert and so much more!
Keeping it Simple
I’ve kept this recipe super simple using just 3 ingredients that you most likely already have on hand.
Some recipes make ganache with corn syrup other complicated ingredients, but to keep it simple, I chose to use just cream, chocolate, and a pinch of salt.
Which Chocolate Is Best
I recommend Dark Chocolate which is around 55% cocoa solids as it tastes great without being too sweet, melts easily and sets well in the cream.Â
If the chocolate you plan to use, has no percentage listed on the package, I recommend waiting until you can get some that does to avoid any problems.
You can get the chocolate I use on Amazon by clicking here. (#paidlink).
How To Make Chocolate Ganache Frosting
Start with heating the cream just until hot and starting to bubble.
Place chocolate in a medium mixing bowl and pour the hot cream over it. Let stand for 5 minutes.
Whisk the mixture until smooth.
Then cover with plastic wrap and refrigerate until cool and slightly firm (about an hour).
Using a mixer whip mixture at medium speed until fluffy and forms medium-stiff peaks, about 2 minutes.
Use to spread or pipe on top of cooled cupcakes or to ice a cake.
Quantity & Uses
This recipe makes approximately 2 cups of frosting which is enough for:
- 12-16 cupcakes
- 9×13 inch cake
- 8? layer cake
- 9? layer cake (a thin layer of frosting including filling).
Tips For Best Results
- Use good quality chocolate that is around 55%Â Cacao solids to avoid problems with the ganache setting.
- For piping the frosting, I recommend doubling the recipe as piping uses more frosting.
- Boiling can cause a skin to form on cream so I recommend not boiling. Heating until just before boiling point will do.
- Make the ganache before baking and while it cools, bake your cake or cupcakes so the ganache will be ready to use when needed.
- You can skip the whipping if you prefer. Just stir every fifteen minutes with a whisk as it chills. The frosting will be denser and yield a slightly smaller amount.
- If your ganache gets too hard in the fridge, just leave at room temperature until soft enough to whip.
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Let’s Make
Chocolate Ganache Frosting
A simple chocolate ganache that’s whipped until airy, creating an incredibly creamy and decadent frosting.
Prep10 minutes
Cook5 minutes
Total2 hours 15 minutes
Cooling Time: 2 hours
Serves: 12 cupcakes (or two cups)
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Instructions
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Heat the cream, in a small saucepan or in the microwave until it’s hot and starts to bubble.
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Place chocolate in a medium bowl and pour over the hot cream. Let stand for 5 minutes. Add the salt and whisk until the chocolate has melted completely and the mixture is smooth.
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Cover with plastic wrap and set aside to cool and thicken. It will fully cool within 2 hours at room temperature. Refrigerating will expedite things, but the frosting may not set evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
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For whipped frosting, using a mixer whip (or beat) the mixture at medium speed until light, fluffy and forms stiff peaks, about 3 minutes. Makes about 2 cups of frosting (enough for 12 cupcakes).
Tips + Notes
- Use good quality chocolate that’s around 54-55% Cocoa solids
- This recipe makes about 2 cups of frosting, which is enough for 12-16 cupcakes, a 9×13 inch cake, an 8″ layer cake, or a 9″ layer cake (a thin layer of frosting including filling).
- The salt is to cut sweetness, but totally optional.
- Boiling can cause a skin to form on cream so I recommend not boiling. Heating until just before boiling point will do.
- You can skip the whipping if you don’t have a mixer. Just stir every fifteen minutes with a whisk as it chills. The frosting will be denser and yield a slightly smaller amount.
- If you use the fridge to set your ganache and it gets too hard, just leave it at room temperature until soft enough to whip.
Nutrition Information:
Calories: 272 (14%)| Carbohydrates: 14g (5%)| Protein: 3g (6%)| Fat: 23g (35%)| Saturated Fat: 14g (88%)| Cholesterol: 42mg (14%)| Sodium: 20mg (1%)| Potassium: 225mg (6%)| Fiber: 3g (13%)| Sugar: 7g (8%)| Vitamin A: 448IU (9%)| Vitamin C: 1mg (1%)| Calcium: 40mg (4%)| Iron: 3mg (17%)
Nutritional Data Disclaimer
